Cucumber salad with bell peppers is a delicious dish of fresh vegetables, which, if properly processed, will be well preserved in a cool room and will delight you in the winter. Cucumbers and pepper choose fresh, high-quality, not stale. They must certainly be ripe and healthy! At home we preserve salads, which necessarily include vinegar, freshly squeezed lemon juice or tomato sauce. Salads, prepared with the addition of one of these ingredients, laid out in sterile dishes, tightly closed and sterilized, are stored in a cool cellar or refrigerator compartment.
When cooking salads for the winter, try to diversify the range of products, so you get a lot of delicious pieces that will decorate your table in the winter.
These tasty canned fresh vegetables can be used as a finished snack or served with fish or meat.
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for cucumber salad with bell peppers for the winter
- 1 kg of small cucumbers;
- 0.6 kg of red bell pepper;
- 0.2 kg of green onions (white part of the stem);
- 2 chili peppers;
- a small bunch of dill;
- 5-6 cloves of young garlic;
- 20 ml of rice vinegar;
- 35 ml of extra virgin olive oil;
- 12 g of salt.
A way of cooking cucumber salad with bell peppers for the winter
Small cucumbers, collected the day before, soak in a basin filled with cold water for 30 minutes, wash, cut off the tails on both sides, cut into round slices, 4-5 millimeters thick.
Be careful: only fresh, healthy cucumbers with undeveloped seeds are suitable for harvesting.
We remove fleshy red pepper from seeds. The flesh is cut into cubes 1x1 centimeter. Add pepper to cucumbers.
Cut off the white part of green onions. We cut the stems diagonally, slices about a centimeter, add to the pepper with cucumbers.
Dill greens thoroughly washed with running water, remove rough stems. Chop the dill very finely, add to the rest of the ingredients.
Small slices of young garlic are cut in half, large - into 4 parts. We clean the chili peppers from the seeds, cut off the tails, remove the membrane, cut into thin rings. Add chili and garlic to vegetables.
Now pour the salt, grind the vegetable mixture with salt in your hands, until the juice stands out.
Pour vinegar and extra virgin olive oil.
Usually, any vegetable or olive oil, intended for blanks, is heated to a temperature of 120 degrees, and then completely cooled.
We pack vegetables into clean sterilized jars. We put the ingredients tightly, fill the jars about 1.5 centimeters below the neck.
Put cotton fabric in sterilization pan, pour warm water (temperature about 40 degrees Celsius).
Banks loosely close the prepared lids, put in a pan so that the water reaches the coat hanger.
Gradually heat to a temperature of 85 degrees, sterilize for 15 minutes cans with a capacity of 0.5 liters.
Pasteurized blanks are sealed tightly, stored in a cool place at a temperature not exceeding +6 degrees.
Salad of cucumbers with peppers for the winter ready. Enjoy your meal!